Serves 4
Ingredients
Spice stock
½ tbsp grape seed oil
25g dice celery
40g peeled and dice onion
300g vegetable stock
5g salt
12g sugar
4 dill sprigs
1 ½ leaf parsley stalks
1 ½ chervil sprigs
½ estragon sprig
4 juniper berries, squashed
1 ½ bay leaves
2 grains of allspice, crushed
4 white pepper corns
white Aceto balsamico
Pickled pearl onion rings
1tsp crystal sugar
4 peeled pearl onions cut in 3mm thin rings
100g spice stock (see recipe “Spice stock”)
Onion puree
1 white onion (about 200g)
100g coarse, unrefined sea salt
10g cold butter
10g Crème fraîche
fine sea salt, freshly ground pepper
freshly ground nutmeg
white Aceto balsamico
1 tbsp reduced red port wine
Caramelised onion
Stewing juice of the white onion (see recipe “Onion puree”)
white Aceto balsamico
Parsley oil
40g smooth parsley leaves
50g grape seed oil
plenty of ice cubes
tried mushroom flakes
Roast farmhouse bread
1 large thin slice of farmhouse bread
20g butter
Dried bacon cubes
30g South Tyrolean bacon
Bacon stick
1 slice Tyrolean bacon (cut thinly to 1mm)
Mushroom stock
2 shallots
30g butter
2 thyme sprigs
200g chunky mushroom slices
400g light chicken stock
150g ice cubes
sea salt
freshly ground white pepper
freshly ground meg
Brown butter foam
100g mushroom stock (see recipe “Mushroom stock”)
100g chicken stock
1.5g xanthan
½g Sucro (from Texturas by Ferran Adrià)
180g liquid nut butter
sea salt
freshly ground white pepper
crystal sugar
freshly ground nutmeg
some white Aceto balsamico
Roast mushroom slices
4 small mushrooms (the size of a champagne cork)
1 beaten egg white
10g clarified butter
sea salt
Sole filet
200g thick sole filet (if possible from a sole with at least 1,2kg)
1 dash freshly squeezed lemon juice
fine sea salt
some clarified butter to roast
5g butter
1 thyme sprig
To serve
30g smooth parsley, cut into fine strips (Julienne)
12 small roast onion rings
40g mushrooms
Method
Spice stock
Heat the grape seed oil in a pot. Sauté the diced celery and onion. Add the vegetable stock, salt, sugar, herb sprigs and spices. Simmer on low heat until the spice stock is reduced by a third. Strain and add balsamic to taste.
Pickled pearl onion rings
Lightly caramelise the sugar in a pot. Deglaze with the spice stock and briefly cook the pearl onion rings in the stock. Poor the hot mixture into a preserving jar and cook in a convection oven for 20 minutes at 90C (steam). Let it set for at least 24 hours.
Onion purée
Roast the unpeeled onion at 180C on plenty of coarse sea salt for about 2 hours. Then remove the onion skin and mix the onion beef. Hang up the onion in a cloth. Collect the stock of the roast onions and put aside for the caramelised onion. Mix the remaining onion beef in the Thermomix at 60C with cold butter and Crème fraîche. Add sea salt, freshly ground pepper, nutmeg and white balsamic to taste. Then add the reduced red port wine into the onion puree. Mix well and store in a plastic spray bottle in a temperate water bath.
Caramelised onion
Reduce the stock of the roast white onions to a golden brown syrupy caramel. Add white balsamic to taste. Store in a small spray bottle until serving.
Parsley oil
Finely mix the parsley leaves with the grape seed oil and heat to 80C. Immediately pass through a micro sieve without any pressure into a bowl and stir on ice until cold. Fill into a plastic bottle until later and keep it in a cool, dark place.
Roast farmhouse bread
Roast the farmhouse bread with butter in a pan on both sides until golden brown and let drain on a paper towel. After it has cooled down, crumble the slice of bread in a freezer bag.
Dried bacon cubes
Cut the bacon into 2mm thin slices and afterwards into fine even cubes. Lightly roast them in a pan without adding any fat until crunchy. Place on a paper towel und afterwards let it dry in the dehydrator.
Bacon stick
Put the bacon slice between 2 sheets of baking paper on a try and weigh down with a pot. Roast in a preheated oven of 180C for about 5 minutes. Immediately cut into 5cm x 0.5cm long sticks and dry in the dehydrator.
Mushroom stock
Peel the shallots and cut them in thin slices. Melt the butter in a pot and sauté the shallot slices without letting them get brown. Add one sprig of thyme and the mushroom and continue to sauté. Pour in the cold chicken stock and the ice cubes and boil up. Reduce by half at medium temperature. Drop in the second thyme sprig and let infuse for about 5 minutes. Pass through a pointed sieve at first and then through a micro sieve. Add sea salt, freshly ground white pepper and some nutmeg to taste.
Brown butter foam
Mix the mushroom stock with the chicken stock, boil up and add sea salt to taste. Stir in xanthan and Sucro. Mix in the Thermomix and slowly pour in the warm nut butter at 60C. Add sea salt, sugar, some freshly ground nutmeg, some freshly ground white pepper and white balsamic to taste. Pour into an Espuma bottle, fit with 2 N2O-capsules and keep warm until serving.
Roast mushroom slices
Cut the mushrooms to 1mm thin pieces with a food slicer. Take a small brush and spread a little bit of whisked egg white onto the lower thirds of the mushroom slices, then stick together 3 mushroom slices, repeat four times. Before serving, quickly fry in clarified butter on both sides until they get a slight colour, then season with sea salt.
Sole filet
Cut the sole filets at an angle into equally large, 45g portions. Season the pieces with some lemon juice and salt. To serve, sear in clarified butter on both sides, then finish frying in the pan at medium temperature until translucent, only turning it once. Quickly baste it with fresh butter and thyme.
To serve
On 4 plates, draw one strip each of onion puree, place 1 roast mushroom on one end and 1 bacon stick into the onion puree. At the other end, arrange the pearl onion rings in three different sizes next to each other. Slightly fill the pearl onion ring in the middle with some onion caramel and one drop of parsley oil. Squirt some onion puree into the small and the large ring. Stick 3 fried roast onion rings into the large pearl onion ring. Sprinkle the fried sole filets first with farmhouse bread crumbs, then with the bacon cubes, the mushroom flakes and the parsley julienne. Place one sole filet on each plate, squirt some butter foam next to it and serve immediately.